I used to buy these from a cheese vendor at the local city market, but recently I found them packaged and sold in the supermarket. The brand is Heluva Good, a Western New York cheese producer. I'm curious if these are a local phenomenon or are they sold nationaly? I like to munch on them with some crackers and a glass of red wine.

As in, cheese curds mounded over french fries, then drenched in gravy?

That's poutine. And it's at its most appealling on a cold day when the gravy starts congealing. I tried it a couple of times when I was up in Canada, but it was really annoying to have that flock of cardiologists following me around while I was eating it, so I tend to avoid it now.

Cynthia Wenslow wrote:We pick them up from Cuba Cheese Co when we go home to Allegany County, in Western NY.

I think the ones at the Farmers Market are from Cuba Cheese. They do make some good stuff there. Heluva Good also sells some pretty good horseradish, but I prefer Millers (especially on Beef On 'Weck ).

Hoke wrote:Hey, Howie, do you eat those curds Quebecois style?As in, cheese curds mounded over french fries, then drenched in gravy?

I've never had them that way, but I think the only time I eat fries is when they come with a fish fry, where I prefer salt and vinegar. A couple of my kids eat fries with gravy, but I've never heard of putting cheese curds on also.

When I first heard about poutine several years ago, I decided I had to try it. Being from California, there were no cheese curds to be found so I substituted grated jack. The kids and I loved it, while recognizing its innate alien nature. I made it a bunch of times over a period of a couple of months.

Now somehow it has morphed into sick food. On the couple of occasions that I have gotten the flu, nothing will do but this dish. If I'm feeling particularly ill the french fries are replaced with egg noodles, and in all cases the cheese is American slices or Velveeta. I cringe to admit this, even to myself. This is the only time that I will buy that type of cheese (?? is it cheese??).

For the scientist, as for the poet, there are as many levels of wonder in the silent beat of a butterfly wing as in the howl of a wolf.
-Douglas H. Chadwick.

Skye Astara wrote:When I first heard about poutine several years ago, I decided I had to try it. Being from California, there were no cheese curds to be found so I substituted grated jack. The kids and I loved it, while recognizing its innate alien nature. I made it a bunch of times over a period of a couple of months.

Now somehow it has morphed into sick food. On the couple of occasions that I have gotten the flu, nothing will do but this dish. If I'm feeling particularly ill the french fries are replaced with egg noodles, and in all cases the cheese is American slices or Velveeta. I cringe to admit this, even to myself. This is the only time that I will buy that type of cheese (?? is it cheese??).

Oh, I think we're dealing with something different here, Skye.

I certainly understand your dish---but by changing the ingredients, you've essentially changed the nature of the dish. You're talking about cheese fries, basically. And I sure understand the attraction of that. Being of Irish heritage I believe in my soul that anything that can be good food can be improved by putting it on top of a potato .

And if you substitute egg noodles for the fries, well, you've got some esoteric macaroni and cheese, thassall.

But you're still a far cry from poutine, my dear. Curds don't have a lot of flavor; the taste isn't at all like grated cheddar. Hell, it isn't even as assertive as Velveeta! So when you put very bland curds on top of fried potatoes...and then drench it all in gravy...you've got a pretty bland glop of food. It's edible when it's hot, I'll give you that. But when it cools off slightly---which it begins to do before it's served---it's pretty horrible stuff

And take note: this is from a guy who likes to do cheez whiz in a can on top of Triscuits when on long road trips, so it's not like I have the highest standards in the world.

If you are in the Seattle area, Beechers (flagship located in Pike Place Market for those of you passing through) makes delicious cheese curds, both plain and marinated in olive oil and herbs. They are available in local Seattle grocers but I'm not sure how far out they'd made it. Yum!

Oh, I have definitely changed it. I think the jack version was the closest but without cheese curds that was the best I could do.

Speaking of cheese whiz, that spray cheese, sharp cheddar flavor, is pretty good on Hershey's Special Dark chocolate (I do not eat either of these items normally but sometimes I get really strange cravings, pregnant or not).

For the scientist, as for the poet, there are as many levels of wonder in the silent beat of a butterfly wing as in the howl of a wolf.
-Douglas H. Chadwick.

What a revelation!
I have spent the past twenty years believing cheese curds were only available in Minnesota and Wisconsin.
After reading through this thread, I was motivated to look on Heluva's web site and found these reasonably priced curds:
http://heluva.stores.yahoo.net/fresh-fr ... curds.html

Skye Astara wrote:Oh, I have definitely changed it. I think the jack version was the closest but without cheese curds that was the best I could do.

Speaking of cheese whiz, that spray cheese, sharp cheddar flavor, is pretty good on Hershey's Special Dark chocolate (I do not eat either of these items normally but sometimes I get really strange cravings, pregnant or not).